Gina was born in Mexico, but spent her early childhood years in Eastern Europe. She gained her Associate and Bachelor degrees from schools in California and Michigan, respectively, and was mostly recently employed in the Business Systems field in California. Diagnosed with a corn allergy in her early twenties, Gina has taken on the challenge of living corn-free -- as well as dairy, wheat, and gluten-free -- in a corn-saturated world. She currently lives in beautiful Northern California. Gina loves her husband, watering her plants, writing poetry and blog posts, creating collages, browsing art galleries, eliminating toxic chemicals, reading the Bible, doing laundry, reading cookbooks and substituting ingredients in recipes, collecting broken shells from the beach, repurposing everyday objects, and watching curtains dance over open windows. Follow her on Twitter @gmunsey.
There’s so much more to the wonderful world of noodles than old-world durum semolina pasta. And no, I’m not talking about substituting stringy spaghetti squash or strips of summer squash for pastalicious goodness. Did you know there are gluten-free noodles made from rice, soy protein, quinoa, and even sweet potato starch? [social_buttons]
It’s nearing May in the heart of Japan’s Nishio area, and beneath the cover of carefully arranged netting, row after row of brilliant jade tencha tea plants are gradually hidden from the sun. As the sunlight fades and the plants retreat into the shade, growth of the plants’ leaves slows, allowing the chlorophyll and antioxidant …
Green your Red-Hot Summer with Japan’s Number One Organic Green Tea Matcha Read More 👉
Many people have never heard of teff, but this unique gluten-free grain dates back to the age of the pyramids. Most often ground into flour to make injera, a fermented flat bread, teff has served as a primary food source in Ethiopia and Eritrea since approximately 3000 B.C. Despite its enduring history as an African …
Wheatless Wednesday: Ethiopian Teff from the Pyramids to the Present Read More 👉
There’s an organic garden on Barack Obama’s lawn. The First Family eats local, organic, and seasonal food. So why did the President’s scientific advisory team for last fall’s election include Sharon Long, a former member of Monsanto’s board of directors? And why did Obama recently appoint Barbara Schaal, a plant geneticist with connections to Monsanto, …
Food Policy Friday: Barack Obama’s Advisors Have Ties to Monsanto Read More 👉
You’ve likely heard of Skin Deep, the cosmetic safety database which lists the toxicity of ingredients in personal care products. But did you know there is now a similar database for food?
Drinking water poses a threat due to possible perchlorate contamination and BPA leaching from plastic, but it seems reasonable to assume that in the United States, bottled water is free from fecal matter. Yet until now, there were no requirements to test source water — 70% of which comes from the the same place as …
Food Policy Friday: FDA to Conform to EPA Standards for E.Coli in Bottled Water Read More 👉
Last month, Canada, the United States, and Australia announced unprecedented plans to join forces and commercialize genetically-engineered wheat, saying that biotechnology was crucial to the future of the wheat industry. The National Farmers Union of Canada, however, immediately refuted the tri-country claim, pointing out “the overwhelming majority of farmers in Canada are still opposed to …
Wheatless Wednesday: 6 Reasons to Reject Monsanto’s Roundup-Ready Wheat Read More 👉
The chemical giant Bayer — the same Bayer which brought you aspirin, heroin and mustard gas, and currently manufactures a wide variety of pesticides, herbicides, polyurethanes and other questionable chemicals — has wrapped their toxic fingers around our rice. This is nothing new. The company’s glufosinate-resistant LL62 genetically modified rice isn’t commercially grown, but that …
Food Policy Friday: Call to Action Against Bayer’s Glufosinate-Resistant LL62 Rice Read More 👉
For days, the rain hasn’t stopped tumbling out of thick woolen clouds. Slowly crawling across the monochromatic canopy, these persistent clouds wrap their heavy grey fingers tightly around the leafy crowns of the brilliant rain-soaked trees. Even when I push back the patterned curtains as far as the window frame will allow, no light comes …
“Vegan Rustic Cooking Through the Seasons” Brings Food Inspired by Vegan-Organic Farming Read More 👉
Over the course of a lifetime, the average American consumes over 87,000 slices of bread. Yes, you read that correctly — eighty seven thousand. That’s more than a loaf per week per person, not counting the additional 5,000 hot dog buns and 12,000 hamburger buns each American devours in his or her life. All that …
Wheatless Wednesday: 6 Alternatives to 87,000 Slices of Bread Read More 👉
We’ve talked a lot about genetically modified crops here at Eat. Drink. Better — the ongoing battle in the EU over Monsanto’s MON-810 maize, Obama’s refusal to halt genetic engineering in the US sugar-beet industry, and the politics behind it all. But one frankenfood we haven’t discussed is wheat. Why? Well, mainly because it doesn’t …
There are so many fabulous whole foods that are naturally wheatless, from plump, juicy, healing fruits to bright, crisp vegetables to satisfying, protein-rich legumes. But when it comes to carbohydrates — you know, the baked goods and pasta we all crave from time to time — things get a little bit more challenging. But who …
Wheatless Wednesday: My Top Three Gluten Free Staples with Inspiring Snack Ideas Read More 👉
In the European Union, there is only one permissible genetically-modified crop — and that is Monsanto’s MON 810 engineered corn. But current law allows individual countries to bar the production of genetically-modified crops, and the MON 810 ban has been gaining momentum throughout the continent. This is despite the European Union’s continuous fight to force …
